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Tuesday, September 2, 2014

In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar and cocoa. Cover and chill 30 minutes (or until ready to use).

In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar and cocoa. Cover and chill 30 minutes (or until ready to use).

~Directions:
1. In a dish sprinkle salt, pepper, garlic salt and seasoning salt all
over, then take each slice of rib and rub both sides with the seasoning
mixture. Make sure each rib is well coated.

2. Line a baking dish with heavy duty foil and spray with Pam, preheat oven to 350 degrees.

3. Place ribs inside the baking dish and inside the oven for 20minutes
until meat is browned on both sides. You can flip them over halfway.

4. Take ribs out and brush on honey BBQ sauce on top of ribs generously
and put back in oven for another 20minutes until sauce is caramelized.
Once sauce is caramelized add more sauce to the top of the ribs.

5. Cover the baking dish with foil well to make sure no steam can come
out but try not to touch the top of the ribs. Make sure all sides are
well sealed and put back into the oven.

6. Turn oven down to
250 degrees so sauce wont burn and let them bake for 2-3 hours. After
two hours have passed, pull back a corner of the foil and poke one of
the ribs with a fork to check tenderness of the meat, if you desire them
to be even more tender put the tinfoil back over tightly and let them
sit for another hour.

7. After ribs are done peel back foil
carefully as steam will come out, take out ribs cover with sauce again
and they are ready to be served!

1. Cook brown rice until tender, allow to cool.2. To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.3. In a large bowl add the rice and all other salad ingredients.4. Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!

1. Pre-heat your oven to 350 degrees.
2. Line the bottom of an 8x8 baking pan (I used a Pyrex pan) with tin foil and then spray the foil liberally with baking spray.
3. Make the brownie layer per box instructions (without baking) OR: In a medium sauce pan, melt the butter over medium-high heat. Once melted, add the sugar and cocoa powder. Stir to combine and remove from the heat. Add the salt, vanilla and eggs to the batter and then whisk until combined. In a separate bowl, sift the flour and then slowly incorporate the flour into the batter until it's all mixed. Set the batter aside.
4. If making your own cookie dough: In a large bowl, cream together the butter and sugars with a hand mixer. Add the eggs one at a time and then the vanilla, scraping down the sides of the mixing bowl as you go. Add the flour, salt, baking soda and baking powder and mix on low until incorporated. Fold in the chocolate chips and then set aside.
5. Assemble!
6. Start by gently pressing the cookie dough into the bottom of the pan, making sure to create an even layer. (I found it helpful to use the back of a 1-cup measure cup.).
7. Then add a layer of Oreos on top of the cookie dough. Nudge them as close together as possible without overlapping.
8. Get ready for the gluttony: Remove the lid on the caramel sauce/dulce de leche and microwave for 35 seconds (until it becomes slightly warm and spreadable). Use a spoon to drizzle the caramel over the Oreos.
9. Lastly: Pour the brownie batter on top of the caramel-Oreo layer. Use a spatula to make sure it's even.
10. Bake for 30-35 minutes. Test with a knife to see if the center is done. It's OK if the knife has some brownie on it. It's easy to over-bake the cookie layer if left in the oven too long.
11. Once out of the oven, heat up the caramel again as in step 5. With a spoon, lightly drizzle the caramel over the brownies. Sprinkle with the salt.
12. *Note: Although you can scarf these right away (they'll be crumbly but delicious and gooey!), they actually get better with age. Let them rest for several hours for easier handling and serving.
13. *Note: Prep time is reduced if using boxed/ready-made mixes.